Chicken Thighs with Pear and Leek Sauce

September 8, 7:47 PMDenver Food ExaminerAndrea Spikes

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The results are in, and the thighs have it - not only are chicken thighs delicous and low fat, heck - they're cheap too!

I've been a fan of chicken thighs for a while now, and with good reason. Price is definitely up there, but the fact is they just plain taste good. The thighs provide more meaty flavor than their boneless & skinless breast counterparts, and are every bit as nutritious. 

I buy mine from Costco, as I can get a package of 12 thighs for about 3 bucks a pound or less - and this is the no-growth-hormones-added variety too. You'll want to trim the fat with a pair of scissors (much easier than a knife), but don't lose yourself in the details. Plan on 1.5 pounds of chicken thighs to serve four people.

I tried this recipe from Eating Well yesterday, and my husband suggested I serve it for Thanksgiving. That's more or less a resounding approval.

Chicken Thighs with Pear & Leek Sauce
Makes 4 servings

1 large leek, white and light green parts only, thinly sliced
4 teaspoons extra-virgin olive oil, divided
4 large boneless, skinless chicken thighs (about 1 ½ pounds), trimmed
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 large firm ripe pear, peeled and diced
3/4 cup reduced-sodium chicken broth, divided
2 teaspoons cornstarch
2 tablespoons currant jelly
1/4 cup chopped walnuts, toasted

1. Place sliced leek in a colander; rinse and drain well.

2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until golden brown and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate and tent with foil to keep warm.

3. Reduce heat to medium and add the remaining 2 teaspoons oil to the pan. Add the leek and cook, stirring, until beginning to brown and soften, about 2 minutes. Add pear and 1/4 cup broth; simmer until the pear is soft and the broth is evaporated, about 2 minutes.

4. Meanwhile, whisk the remaining 1/2 cup broth and cornstarch in a small bowl. Add currant jelly to the pan and cook, stirring, until melted. Stir in the cornstarch mixture, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, stirring, and cook until thickened, about 1 minute. Return the chicken and any accumulated juices to the pan and turn to coat with sauce. Serve sprinkled with walnuts.